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Norfolk Vinegar Cake

Ingredients

225g butter, cubed, plus extra for greasing

450g self-raising flour

225g caster sugar

225g raisins

225g sultanas

180ml milk, plus 1 tbsp

2 tbsp vinegar

1 tsp bicarbonate of soda

Method

Preheat the oven to 180°C/gas mark 4. Liberally butter a deep 23cm cake tin. Rub the butter into the flour with your fingertips to give a crumb-like consistency. You could do this by pulsing in a food processor, but transfer the mixture to a large bowl before you continue with the recipe. Mix in the sugar and dried fruit.

Put 180ml milk into a large jug or bowl and add the vinegar. Mix the bicarbonate of soda with 1 tbsp milk and tip into the milk and vinegar. Hold it over the flour mixture while you do so, because it will froth and may overflow. Stir the liquid into the flour mixture, mix well with a wooden spoon and pour into the cake tin.

Bake for 30 minutes, then reduce the heat to 150°C/gas mark 2 and bake for a further 1-1¼ hours (check after 1 hour). Lightly cover the top with foil if it is becoming too dark. Cool on a rack and store in an airtight container.